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I made these little guys to celebrate the 4th of July out by the pool! Can’t get any more American than apple pie ūüėČ This might just be my favorite crust recipe ever! It completely melts in your mouth, has a not-to-sweet flavor and was perfect paired with brie and cinnamon apple! Josh-not a fan of sweets, requested I make these more often. Last year I entered a cooking contest for organic desserts and I won with a recipe similar to this! It was the same crust, but I filled it with strawberries and champagne and topped it with chocolate hearts. Yum! These could very easily be made vegan as well…just take out the brie! I played off of this recipe¬†http://www.gooseberrymooseberry.com/2012/04/miniature-tartlets-vegan.html.

American Pie Bites

Servings: 24

Prep/Total Time: 45

Nutrition Info: Calories-88; Fat-6g; Cholesterol-0mg; Sodium-16mg; Carbohydrates-7g; Fiber-1g; Protein-1g; Sugar-2g


  • 1 1/2 cups white whole wheat pastry flour, plus more for dusting
  • 2 Tbsp coconut sugar
  • 1/8 tsp salt¬†
  • 10 Tbsp coconut oil (slightly colder than room temperature)
  • 2-3 tbsp ice-cold water, more if needed
  • 24 tsp brie
  • 2 apples, chopped
  • 1/2 Tbsp cinnamon
  • 1/4 tbsp nutmeg
  • 1 Tbsp coconut sugar
  • mini tartlet/mini muffin pan


  1. In a large bowl whisk together flour, sugar and salt. Add coconut oil, and quickly work it into the flour with your fingers to form a crumbly texture. Add water, 1 tbsp at a time, until dough starts to form
  2. On parchment paper, take 1/4 of the dough and smear it across the paper with the heel of your hand to blend the ingredients together. Repeat with remaining dough. Then form into a single ball, cover and let stand for 15 minutes
  3. Preheat oven to 375 F. Grease each mold with coconut oil. Roll out the dough with a rolling pin dusted with flour on dusted surface to about 1/8 inch thickness. With a small inverted glass or a round cookie cutter slightly larger than the widest diameter of your molds, cut out circles
  4. Place the circles inside the molds, pressing the dough to conform to the mold’s shape. Roll a rolling pin on top or press with your hand to remove any dough spilling over the top
  5. Bake the tartlets for 7 minutes. Then prick the bottom of each with a fork to prevent from rising. Return to oven and bake 8-13 minutes more (15-20 minutes total), until the tartlets are pale golden brown. Please note baking time will vary depending on the size of your molds
  6. Meanwhile, place the chopped apples, cinnamon and nutmeg into a pan on the stove and saute until soft
  7. When the tartlets are done cooking, place a tsp of brie in the bottom of each one and top with the apple mixture